"Eat Clean" Black Bean Soup

This is a great “clean out the fridge” kind of soup–I had some bell peppers that were looking a little sad, so this soup was a delicious way to use them up.  The flavor is reminiscent of the 10-Minute Tortilla Soup, but more veggie and less Mexican.

This recipe is out of the Eat Clean Diet Cookbook.

"Eat Clean" Black Bean Soup

 

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"Eat Clean" Black Bean Soup

Author: Tosca Reno

Recipe type: Soup

Ingredients

• 2 ribs celery, trimmed and coarsely chopped
• 1 fat carrot, peeled and chopped
• 1 small onion, peeled and chopped
• 1 red pepper, seeded and de-veined, chopped
• 1 green pepper, seeded and de-veined, chopped
• 2 cloves garlic, minced
• 1 tsp dried cumin
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp chili powder
• 2 cups low-sodium vegetable stock
• 2 cans black beans
• 1 can diced tomatoes
• 1 cup frozen corn, thawed
• salt and pepper to taste

Instructions

1. In large, deep pot, saute celery, carrot, onion and bell peppers until onion becomes translucent, about 8 minutes.
2. Add garlic and spices and cook another 2 minutes.
3. Add vegetable stock or broth, beans, and tomatoes.
4. Bring mixture to a boil and then reduce heat.  Cover and let simmer for about 20 minutes.
5. Puree soup to desired consistency in a couple batches in the blender or use an immersion blender.  I like mine thicker and chunkier, so I used the Vitamix at a 3-4 setting.
6. Add corn and let soup simmer for minutes.  Season with salt and pepper and serve hot.

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